TITLE: Smoked Salmon Celeriac Cigars
DATE: 12/18/2008 01:06:00 PM
Like most vegetables, there are many cultivars of celery. Some are grown for the stalks and some for the root. The root, called celeriac, has a mild celery flavor with a hint of turnip. When I planted celery this spring, I had visions of utilizing the stalks through the summer and then enjoying the root in the fall. When I dug up a plant a few weeks ago, I discovered I planted the wrong variety.
Nonetheless, celeriac is a prominent feature on my winter menus: pureed with a little cream and lemon juice, poached in cream and tossed with pasta or raw in a remoulade. The globes should be firm. With their knobby, funky shape they’re easier to peel using a paring knife rather than a peeler. If you cut them and discover a hollow, stringy center, you should it cut out and discard.
Smoked Salmon - Celeriac Cigars
4 oz. smoked salmon slices
1 small celeriac knob
spring roll wrappers
salt and pepper to taste
oil for frying
1. Peel celeriac, and cut into ¼” x 1/4” x 1” pieces
2. Put in a pot of cold water, salted water. Bring water to a boil over high heat. Let cook for one minute more, or until celeriac is tender. Drain.
3. Cut salmon slices into 3 pieces. wrap each piece around a slice of celeriac. Wrap each salmon/celeriac in a spring roll wrapper.
4. Heat oil over medium-high heat. Fry cigars until golden brown on all sides.
5. Drain on a paper towel. Serve with green goddess dressing.
Labels: garden, hors ds, recipes
DATE:12/18/2008 02:14:00 PM
Want. For lunch. How far away are you? ;)
AUTHOR: Sylvie, Rappahannock Cook & Kitchen Gardener
DATE:12/18/2008 07:38:00 PM
That looks real good. I love celeriac, grew it for the first time this year - very proud of myself. There is a third kind of celeri: leaf celeri aka cutting celeri aka soup celeri aka parsley celeri.
Looks like parlsey with harder stem and a strong taste of cerei. Grate for salads, soups and garnishes.
DATE:12/18/2008 08:05:00 PM
wow. they turned out just beautifully! the color is just lovely!
AUTHOR: Lydia (The Perfect Pantry)
DATE:12/18/2008 09:56:00 PM
Don't think I've ever had celeriac when it wasn't either pureed, like mashed potatoes, or "marinated" in a mustard sauce. This looks really interesting.
DATE:12/19/2008 10:34:00 AM
Melissa, I'm very close... just a 6 hour plane ride away. And I just finished making a batch of cappuccino brownies http://www.growcookeat.com/2008/11/thank-you.html -- all will be awaiting your arrival ;)
Sylvie, very impressed with your garden.
Lydia, It's hard to beat pureed celeriac, but you should definitely try this too.
AUTHOR: Peter M
DATE:12/19/2008 08:42:00 PM
I love cigar appetizers and the combo of salmon and celeriac sounds wonderful!